Wagyu Chico's Tacos: The Chuco Cooking Show Season 2, Episode 4

Welcome back everyone! On this episode we pay homage to a Chuco classic, Chico’s Tacos. Of course I’m doing my take on these famous rolled tacos by doing them up with Wagyu beef and sauces made with fresh and local produce. No disrespect to the original, but you know this version is going to be a whole lot better! It’s all in good fun and all done in good taste. Cheers!

Seasoning on the Wagyu:
2 parts Kosher salt
1 part granulated garlic
1 part smoked paprika
1 part black pepper
Season 1 lb of ground wagyu and brown in a skillet. Set aside to stuff your tortillas. Preheat your tortillas with a little oil so they roll easily. Shallow fry your flautas and serve.

Tomato “Ahogada” Sauce:
2 Lbs. tomatoes, peeled
10 garlic cloves
1 tsp oregano
1 tsp ground cumin
Salt to taste
Put everything in a blender and puree, or flex with your Vitamix immersion blender. Adjust seasoning.

Green Salsa (I doubled this recipe on the video but this will yield a little over 2 cups):
1 lb tomatillos
1 jalapeno (or more if you like it hot!)
½ white onion
2 avocados
½ lime
Pan roast the 1st 3 ingredients then transfer everything into a blender. Add avocados, juice from half a lime and a little tomato water to blend until smooth. Adjust seasoning.

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